I decided to add extra virgin olive oil for flavor. In a different container I whipped 10 ounces of water and 2 Tablespoons of olive together and added the partial emulsion to the dry ingredients.

I used a mixture of kalamata olives and pimento stuffed queen olives. Drain and chop. If you need to pit the olives, that is easily done by mashing two or three olives at a time with a small bowl. Press down on the bowl until you break the olives and the bowl contacts the pits. The pits are then easily removed from the broken olives.

The dough rose very rapidly! It tripled within a few hours so I gave it a 15 second no-touch knead. By morning, the dough had more than tripled. I suspect the kalamata olives had an active yeast culture on them.

I feared that given much more time the yeast would overrun its food supply. So at the 12 hour mark, I did a No-Touch Knead and started the final rise. Given the heaviness of the dough due to the olives, I elected to use a larger diameter Dutch oven than usual. This created a wider, shorter loaf.

The dough after the final rise.

The finished loaf was 8.5 inches x 2.5 inches

Sideview of loaf

Bottom of the loaf

Slices

I gave the loaf three stars and would make it again. The crust and crumb were much softer, tenderer, and moister than the base No-Knead bread. It's hard to separate the effect of the olives from the olive oil but most of it was probably due to the olive oil. I baked the loaf 5 minutes longer than the normal hour due to the moisture content of the olives.